S’mores Pull-Apart Slab
Monkey bread was the inspiration for this recipe, but I wanted to take it up a notch.
Instead of the classic cinnamon sugar version, this pull-apart bread leans fully into s’mores flavor. Soft graham-enriched and mini chocolate chip dough balls are dipped in butter, rolled in a graham cracker sugar coating, and baked with marshmallow fluff piped between the pieces so it melts into gooey seams throughout the bread.
Before baking, the whole pan is topped with a buttery graham crumble, mini marshmallows, and chocolate chips. Once it comes out of the oven, it’s finished with a simple chocolate drizzle.
The result is soft, fluffy pull-apart bread with lightly caramelized edges, gooey marshmallow, and all the flavors of a classic s’more. It’s insane.
Why You’ll Love This Recipe
This pull-apart bread takes everything people love about monkey bread and gives it a s’mores-inspired upgrade.
• Soft graham cracker dough with mini chocolate chips
• Dough balls dipped in butter and rolled in graham sugar
• Gooey marshmallow baked between the layers
• A buttery graham crumble topping
• Mini marshmallows and chocolate chips melted over the top
• Finished with a chocolate drizzle
It’s warm, fluffy, and incredibly fun to pull apart and share.
Make Ahead for Brunch
If you want to serve this for brunch or a gathering, you can assemble the pan the night before.
After arranging the dough balls and piping the marshmallow fluff, cover the pan and refrigerate overnight. In the morning, let it sit at room temperature for about 45–60 minutes until slightly puffy. Add the crumble, mini marshmallows, and chocolate chips, then bake as directed.
It’s an easy make-ahead dessert that still comes out warm and fresh.
Tips for the Best Pull-Apart Bread
A few simple tips help this recipe turn out perfectly every time:
• Don’t flour your work surface. The dough should stay slightly sticky so the butter and graham coating adhere well.
• Roll each dough ball fully in the graham sugar mixture for the best caramelized edges.
• Pipe the marshmallow fluff between the dough pieces, not on top, so it melts into gooey seams throughout the bread.
• Serve warm for the best marshmallow stretch and soft texture.
This s’mores pull-apart bread is one of those desserts that feels a little special but is still easy enough to make for a weekend bake. The fluffy graham dough, gooey marshmallow seams, and chocolate drizzle bring all the cozy flavors of a classic s’more into a warm, shareable pull-apart bread.
It’s perfect for brunch, gatherings, or anytime you want a fun dessert that everyone can dig into together.
If you try this recipe, I’d love to hear what you think in the comments!
S’mores Pull-Apart Slab
Ingredients
Equipment
Method
- In a large bowl, whisk together warm milk 180 g (¾ cup) at 100–105°F / 38–40°C, honey 30 g (2 tbsp), and yeast 7 g (2¼ tsp). Let sit 5–8 minutes until foamy.
- Whisk in brown sugar 25 g (2 tbsp), egg 1 large (50 g), and egg yolk 1 (18 g) until smooth.
- In another bowl, whisk flour 330 g (2¾ cups), graham crumbs 60 g (½ cup), salt 6 g (1 tsp), and cinnamon if using.
- Add dry ingredients to wet mixture and mix until a shaggy dough forms.
- Add softened butter 56 g (¼ cup) in pieces and knead 8–10 minutes (or 10–12 minutes by hand) until smooth and elastic.
- Knead in mini chocolate chips 60–85 g (⅓–½ cup) just until evenly distributed.
- Cover and let rise 75–90 minutes, until doubled.
- In a ramekin, mix graham crumbs 60 g (½ cup), brown sugar 50 g (¼ cup), and a pinch of salt.
- In a separate ramekin, melt the butter 56 g (¼ cup) for dipping the dough balls.
- In a small bowl, mix graham crumbs 60 g, brown sugar 18 g (1½ tbsp), and salt.
- Stir in melted butter 42 g (3 tbsp) until clumpy crumbs form.
- Line a 9×13-inch metal pan with parchment paper and secure the edges with clips if desired.
- Turn the dough onto a clean surface without flour. The dough should be slightly sticky.
- Use a bench scraper or knife to cut the dough into 1½–2 inch pieces.
- Roll each piece into a ball.
- Lightly dip each dough ball in melted butter, then roll it in the graham sugar coating.
- Arrange the coated dough balls snugly in the prepared pan.
- Pipe thick seams of marshmallow fluff between clusters of dough.
- Cover loosely and let rise 30–40 minutes, until puffy.
- Preheat oven to 350°F (175°C).
- Sprinkle the graham crumble evenly over the dough.
- Scatter mini marshmallows 40 g (¼ cup) and milk chocolate chips 45 g (¼ cup) over the top.
- Bake 18–22 minutes, until puffed and lightly golden.
- If browning too quickly, tent loosely with foil.
- Drizzle with chocolate sauce before serving.
Notes
- Graham cracker crumbs are measured after crushing.
- Best served warm when the marshmallow and chocolate are soft.
Make Ahead
- After assembling the pan (Step 18), cover and refrigerate overnight.
The next morning, let the pan sit at room temperature 45–60 minutes until slightly puffy. Top with the crumble, mini marshmallows, and chocolate chips, then bake as directed.
Storage Notes
- Store leftovers loosely covered at room temperature for up to 1 day.
- For longer storage, refrigerate in an airtight container for up to 3 days.
- Reheat individual portions in the microwave for 15–20 seconds to soften the bread and melt the marshmallow and chocolate again.
